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Tuesday, March 4, 2014

Recipe - Cream Cheese & Chicken Enchiladas

Today I have another recipe to share. I created this recipe about 15 years ago
before I got in to my whole food way of eating. While it is not 100% clean
there are some substitutions you can make to clean it up some. I will note those at the bottom. Naomi and Nakoma, our twin girls, were home
over the weekend, and this is Nakoma’s favorite meal.

Cream Cheese &
Chicken Enchiladas

1 ½ pounds chicken, you can use chicken breast, thighs, or
whatever you have on hand. I often even
cook a whole chicken, debone it, and use it for a double batch of enchiladas.

1 onion, chopped
4 oz can green chilis

1 teaspoon cumin

½ teaspoon chili powder

1 teaspoon garlic powder

½ teaspoon sea salt

¼ teaspoon thyme

¼ teaspoon pepper

1 tablespoon olive or coconut oil

4 oz cream cheese

½ cup sour cream

¼ cup green onion, chopped

¼ - ½ cup cilantro, chopped

1 cup shredded cheddar, divided

¼ cup green onion tops, chopped

10 flour tortillas

1 large can of enchilada sauce

Directions:

In oven proof pan with lid, combine chicken, onion, chilies, oil, and
sprinkle with spices. Put lid on the pan
and bake at 375 for about ½ hour. Remove
from oven, let cool slightly and shred chicken in the pan with the spices, onion and chilies. Mix well.

* I have a friend who also includes a can of black beans
into the recipe.
* To make this recipe gluten free, substitute corn tortillas for the flour or look for gluten free tortillas at your local grocery store.

* Unfortunately, since I am still not eating wheat and dairy I was not able to enjoy the enchiladas. Instead, I used the chicken, onion, chili and spice mixture to make a delicious taco filling. I used corn tortillas and garnished it with my homemade Pico De Gallo. It was good even without cheese!